Summer's all about taking a vacation, heading to the beach, spending time with loved ones, or simply slowing down — and I’ve gathered up some backyard-friendly, celebratory, and seasonal recipes that'll help you do just that.

Lime Shrimp and Avocado Salad

1/4 cup chopped red onion

2 limes, juice of

1 teaspoon olive oil 

1/4 teaspoon kosher salt, black pepper to taste   

1 pound jumbo cooked, peeled shrimp, chopped*

1 medium tomato, diced

1 medium avocado, diced (about 5 oz)

1 jalapeno, seeds removed, diced fine

1 tablespoon chopped cilantro

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.

Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Serves 4, each serving contains; Calories 197, Fat 8g., Carbohydrates 7g., Protein 25g.  

Grilled Corn Summer Pasta Salad

For the Pasta Salad

2 ears corn

olive oil, for brushing

8 oz dried orecchiette pasta, cooked according to package instructions

2 cups quartered cherry tomatoes

½ cup diced red onion

1 avocado, diced

For the Cilantro-Lime Vinaigrette

1 ½ cups fresh cilantro

⅓ cup olive oil

3 tablespoons lime juice

1 clove garlic, roughly chopped

½ teaspoon chili powder

2 teaspoons honey

Kosher salt, to taste

Freshly ground black pepper, to taste

Microwave the corn on a microwave-safe plate on high power for 7 minutes. Remove from the microwave. Grip the corn with a dish towel, then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky, stringy mess.

Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.

Insert the narrow end of an ear of corn into the center hole of a Bundt pan. Holding the corn steady with one hand, saw off the kernels with the serrated knife. The kernels will fall into the pan for easy collection.  Or remove kernels however you choose.  

For the cilantro-lime vinaigrette, combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.

For the salad, in a large bowl, combine the pasta, corn, tomatoes, red onion, avocado, and vinaigrette and toss until evenly incorporated.

Serves 6, each serving contains; Calories 211, Fat 9g., Carbohydrates 29g., Fiber 4g., Sugar 6g., Protein 5g.  

Cheeseburger Bombs

(For Lenoir County locals, this might remind you of a hometown favorite)

1 tablespoon olive oil

½ pound lean ground beef

2 teaspoons hamburger seasoning, (make your own, recipe below, or by premade)

Kosher salt, to taste

1 tablespoon Dijon mustard

1 ½ teaspoons Worcestershire sauce

¼ cup water

All-purpose flour, for dusting

6 unbaked canned biscuits

3 slices American cheese, quartered

Nonstick cooking spray, for greasing

1 egg beaten, with 1 tablespoon of water

White sesame seed, for garnish

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, hamburger seasoning, and salt. Cook, breaking up the meat with a wooden spoon, until browned, 5–7 minutes. Drain off some of the excess fat, then return the skillet to the heat.

Add the mustard, Worcestershire sauce, and water. Bring to boil and cook until the liquid is reduced by half. Remove the pan from the heat.

On a lightly floured surface, roll out a biscuit into a 5-inch round. Add 2 American cheese quarters to the center and top with 3 tablespoons of the beef mixture. Wrap the biscuit dough around the filling and pinch the edges together to seal tightly. Set seam-side down on a parchment-lined baking sheet and repeat with the remaining ingredients.

Heat the grill to 375°F (190°F) and spray the grates with nonstick spray.

Brush the burger bombs with the egg wash and sprinkle sesame seeds on top.

Add the burger bombs to the hot grill over indirect heat and cook for 20–25 minutes, until the biscuits are golden brown and cooked through.  Serve with ketchup.

Make Your Own Hamburger Seasoning 

1 tablespoon paprika

1 ¼ teaspoons salt

1 teaspoon ground black pepper

½ teaspoon brown sugar

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon ground cayenne pepper

Combine all ingredients.  

Serves 4, each serving contains; Calories 612, Fat 11g., Carbohydrates 16g., Fiber 1g., Sugar 9g., Protein 13g. 

Creamy Chicken and Corn Chowder

3 cups cooked shredded chicken

8 slices bacon,  cooked and crumbled

1/4 cup butter, cut into 1 tablespoon pieces

1 large red bell pepper, chopped (1 1/2 cups)

1 medium yellow onion, chopped, (about 1 ½ cups)  

1 - 2 jalapeños, seeds and ribs removed for less heat if desired, finely chopped

4 cloves garlic, minced   

1/3 cup all-purpose flour  

6 cups low-sodium chicken broth    

3 medium (22 oz) potatoes,  peeled and chopped slightly less than 1/2-inch thick

1 bay leaf

Salt and black pepper, to taste

2 1/2 cups fresh or frozen corn

1 1/2 cups half and half 

Chopped green onions and shredded cheddar cheese, optional toppings

In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and sauté until tender, about 3 minutes. 

Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. 

While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste. 

Bring mixture to a simmer stirring frequently, then reduce heat to low and simmer, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.

Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally. 

Serve warm topped with cooked bacon and optional green onions and cheese.

Serves 7, each serving contains; Calories 503, Fat 28g., Carbohydrates 39g., Fiber 3g., Protein 26g.  

Crispy Baked Fish Tacos with Cabbage Slaw

For the Fish 

2 large eggs

1 cup all-purpose flour

2 tablespoons store-bought taco seasoning

1¾ pounds tilapia, cut into 1½-inch-wide strips

For the Cabbage Slaw

2  cups shredded red cabbage

2 cups shredded green cabbage

2 carrots, peeled and shredded

1 red onion, thinly sliced

1 jalapeño, minced

Zest and juice of 1 lime

¼ cup rice vinegar

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Tacos 

¾ cup sour cream

Zest and juice of 1 lime

12 taco-size corn tortillas, I used Carb Smart or Keto wraps

¼ cup roughly chopped fresh cilantro, for garnish

For the Fish, preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick cooking spray.

In a wide, shallow bowl, whisk the eggs until blended. In another wide, shallow bowl, whisk the flour with the taco seasoning to combine.

Working in batches, dip the fish strips into the egg and then into the flour mixture, tossing well to coat. Place the breaded fish on the baking sheet. Repeat until all the strips are breaded. Spray the top of the fish with nonstick cooking spray.

Bake the fish until golden brown and very crisp, 20 to 25 minutes, flipping with a spatula halfway through. Remove from the oven and set aside.

For the Slaw, in a large bowl, toss together the red cabbage, green cabbage, carrots, red onion, jalapeño, lime zest, lime juice, rice vinegar and olive oil to combine. Season with salt and pepper. Set aside.

For the Tacos, in a small bowl, whisk the sour cream with the lime zest and juice to combine, set aside.  Heat a large skillet over medium heat.  Working in batches, place 2 or 3 tortillas in the pan and heat until lightly browned on both sides, about 1minute per side.  Repeat until all tortillas are toasted.  

To serve, place 3 tortillas on each plate, and fill each tortilla with 1 or 2 pieces of fish. Place 2 to 3 tablespoons of slaw on top of each taco and drizzle each taco with 1 to 2 teaspoons of the reserved sour cream. Garnish each plate with cilantro.  Serves 4.